Comments on: Christmas in Antebellum Virginia: Part I http://gherkinstomatoes.com/2009/11/30/15292/ Celebrating the Culinary History of France and her Former Colonies Fri, 10 Feb 2012 16:10:05 +0000 hourly 1 http://wordpress.com/ By: Cynthia Bertelsen http://gherkinstomatoes.com/2009/11/30/15292/comment-page-1/#comment-1999 Tue, 01 Dec 2009 00:48:32 +0000 http://gherkinstomatoes.com/2009/11/30/15292/#comment-1999 Thanks! This looks really interesting. Glad you like the Historic Gastronomist, too.

]]> By: kingbiscuitpants http://gherkinstomatoes.com/2009/11/30/15292/comment-page-1/#comment-1997 Mon, 30 Nov 2009 17:38:23 +0000 http://gherkinstomatoes.com/2009/11/30/15292/#comment-1997 I love the casual mention in the menu of calf’s head in the historical description. My family is a bunch of snout to hoof type of people so we often end up feasting on roast lamb and pig heads bought for cents on the pound, I really ought to try my hand on beef head since I’ve eaten but never prepared it, here is the way my family usually enjoys lamb head if curious, it easily feeds 6 people twice (so around 12 or so servings) for about five bucks worth of meat.

http://kingbiscuitpants.wordpress.com/2009/09/05/doms-braised-lamb-head-with-pork-neck-bones-onions-leeks-kale-a-pressure-cooker-friendly-recipe/

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